Pavlova
| Dessert | Australia | New Zealand
Ingredients
- 3 egg whites
- 3 tablespoons water
- 250 g (9 oz) caster sugar
- 1 pinch salt
- 5 ml (1 tsp) vinegar
- 5 ml (1 tsp) vanilla extract
- 1 tsp cornstarch (optional)
- Heavy cream
- Powdered sugar to taste
- Cut fruit and/or berries
Instructions
- Whip the egg whites and salt to a very stiff consistency. Add water and beat again before folding in caster sugar, vanilla and vinegar. Whip until the mixture holds its shape and stands in sharp peaks.
- Spread the mixture onto a baking sheet lined with parchment paper.
- Slow-bake the mixture at 150°C (300°F) to dry all the moisture and create the meringue, approximately 45 minutes. This leaves the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. Let cool.
- Whip the cream and powdered sugar to medium peaks. Spread the whipped cream on top of the meringue.
- Arrange the fruit on top of the whipped cream layer. Serve immediately.